Sounds like you have the recipe down pretty good.... I read somewhere, meat will only get to about 15 degrees below the oven temp setting.... For what reason, they didn't say... soooo, you are good to go... If you think the temps aren't killing all the pathogens, I'll put a couple of pasteurization table below so you can be sure the jerky is pasteurized and safe to eat....

When I use the tables below, I usually double or triple the "time required" for insurance.....